This makes a delicious canapé served with crispy thin wafers or mini pappadums on the side. Also be perfect on betel leaves if you can source them. Buying the pre-packed crabmeat makes this a very quick and easy recipe to make. I made this recipe up on Christmas Day and it received good reviews from the family so thought I would share…unfortunately no end product photos!
Prep time: 5 minutes Cooking time: 10 minutes
Ingredients
1 x 400g/500g tub of crab meat (available from seafood shops or supermarkets in Australia) – fork through crab meat to break chunks up
1 onion finely diced
1 tablespoon of ginger and garlic paste (2 cloves garlic and equivalent ginger ground to a fine paste)
2 sprigs of curry leaves removed from stalk
1/2 cinammon stick (preferably cinnamon bark)
1/2 teaspoon cummin powder
1 red chilli finely diced (can be omitted)
1 tspn black mustard seeds or nigella seeds
1.5 tablespoon vegetable or olive oil
salt to taste
Handful of coriander leaves, very finely chopped
Method:
Heat oil in non-stick pan over medium heat
Add cinammon bark and curry leaves to flavour oil until curry leaves stop spluttering
Add onions and cook slowly (sweat) over medium heat until translucent and tender
Add ginger and garlic paste and sautéed for 1 minute
Add mustard seeds, chilli and cummin powder and let heat through for 1 minute
Add crabmeat and cook through for 3-4 minutes to allow crab to absorb spice flavours – – continue to break up chunks into crab flakes
Taste to see if salt required
Remove curry leaves and cinammon stick
Add very finely chopped coriander leaves and mix through
Serve in bowl with a spoon with crackers on the side or make up individual serves by placing a spoonful of the crab mixture on each cracker